Pharaonic bakers made bread with emmer flour and/or barley. Only. This was true until at least roughly 350BCE. Most breads were made with emmer, which is a species of wheat. It is makes a flour that has different properties from that for common bread wheat. Egyptians were aware of common bread wheat as that is…
Category: Bread
1893 Comparison of American Bread with English Bread.
I just came across this very interesting comment on the difference between bread in England and the United States in the 1890s. The writer, Helen Campbell, goes to England to look for recipes for a cookbook she is writing. She notes that English breads were dense compared with American breads of the period. The American…
Egyptian Tomb Bread : An example of variety in shape and surface decoration.
This magnificent row of breads is a detail of a painting of offerings in the Theban Necropolis Tomb TT3. This painting is strikingly beautiful. Imagine walking into a bakery seeing a display of breads that looks like this. For me, at least, a dream. Bakeries in Paris tend to display breads with the top crust…
Interpreting the colors in Egyptian Tomb Paintings.
These paintings from a tomb in what is now Luxor, Egypt, were painted to help the man for whom the tomb was built survive in the afterlife. These paintings were understood to stand in for real breads. What we do not know is how closely the paintings keep to actual practice. Was any artistic license…
Perspective in Egyptian Bread Paintings
This painting, in tomb TT69, may offer us a way to understand the perspective the artist used in depicting breads on offering tables. What you see here is a common concept in tomb and temple art. The depiction of foodstuffs, often with bread on the bottom layer, displayed on an offering table. The offering tables…
Detail from an Egyptian Pharaonic era tomb painting. Can this image help us read the perspective? Are the breads depicted standing upright, on one edge?
Ezekiel Bread, Book of Ezekiel, Torah
Ezekiel’s Vision, William Blake, (1803-05) There are many interpretations of “Ezekiel Bread” online, in cookbooks, and even in commercial products. While the most vocal interpretation is that it is a sprouted grain bread, all of the interpretations are for breads presented as being wonderful, good tasting breads. Reading the text taking into account period culture,…
Egyptian Bread from Temple of Edfu
Edfu is a Ptolemaic Temple located in Edfu, Egypt. Edfu lies between Luxor and Aswan. It is most commonly visited by tourists arriving by boat on the Nile. For the bread obsessed, this temple is important for the variety of bread forms depicted in bas relief that are often very different from the styles found…
American Bread Recipes from the 19th Century
These recipes were originally posted for people attending my Bread History and Practice Seminar #68 on American Bread, December 15, 2022. If you are attending the seminar, please make one of the breads that I am posting here so that we all have some experience with the taste and texture of the bread. Insights can…
Starch Gelatinization and Starch Conversion to Sugar in Bread Dough
For much of the 19th century, American breads were often made with cornmeal and if you can get a bread dough into the gelatinizing temperature range appropriate for a given bread grain — in the 19th century American context, rye, and corn — gelatinizes multiple changes will take place altering the taste and texture of…